Spaghetti Squash "Pasta"
When cooked, this winter squash variety separates into long strands, similar to spaghetti. Use it as a pasta substitute for a main course or side dish. It's loaded with vitamins and minerals, and has a mild, nutty flavor. A perfect menu item for those chilly fall evenings. For more on prepping winter squash click here.
|Spaghetti Squash "Pasta"|
|1 Spaghetti Squash, cut in half lengthwise, seeds discarded 1 cup Onion, chopped 2 Garlic Cloves, finely chopped 2 medium Fresh Vine-Ripened Tomatoes 1/2 pound Cremini or Portobello Mushrooms, sliced Coarse Salt Fresh Ground Black Pepper 1 cup Cottage or Ricotta Cheese 1 cup Mozzarella Cheese, shredded 1/4 cup chopped Fresh Parsley 1 Tbsp Basil 1 dash Thyme 1 cup Fine Breadcrumbs Butter Fresh Parmesan Cheese|
|1. Preheat the oven to 400 degrees F.2. Butter a baking sheet and place the squash cut side down.3. Bake for 35 to 40 minutes or until tender. Cool enough to handle.4. Using a fork, remove the flesh into strands.5. While baking the squash, add the onions, garlic, salt, pepper, mushrooms and herbs to a large skillet.6. Sauté until the onions and mushrooms are soft.7. Add the tomatoes and cook until almost all of the liquid has evaporated.8. Combine all of the ingredients and transfer the mixture to a buttered 2 quart casserole dish.
9. Top with a sprinkling of parmesan cheese.
10. Bake at 375 degrees for 40 minutes uncovered.